After spending the morning since 6:30 (it's now 11:50) preparing that lot for lunch for friends i would certainly prefer yours....
-
Welcome to Religious Forums, a friendly forum to discuss all religions in a friendly surrounding.
Your voice is missing! You will need to register to get access to the following site features:- Reply to discussions and create your own threads.
- Our modern chat room. No add-ons or extensions required, just login and start chatting!
- Access to private conversations with other members.
We hope to see you as a part of our community soon!
What's For Dinner?
- Thread starter SalixIncendium
- Start date
After spending the morning since 6:30 (it's now 11:50) preparing that lot for lunch for friends i would certainly prefer yours....
Yep. The rice is even leftover, so it's only a matter of searing the cheese, dumping the sauce over it, and heating up the rice.
Subduction Zone
Veteran Member
It is even easier if you use jarred sauce. There are only two problems. The sauce tends to be very bland and not taste very good and it is a lot more expensive than homemade.Yep. The rice is even leftover, so it's only a matter of searing the cheese, dumping the sauce over it, and heating up the rice.
Cost is the primary reason. I can make it at home for less a third of what I would pay for a jar of ready-made (Patak's). And while I can add seasoning to the ready made, mine tastes a lot better.
Subduction Zone
Veteran Member
I first found this to be the case with spaghetti sauce. Since I make Italian far more often than Indian, my housemates are not as excited about Indian cuisine as I am, I found that I could make a far better marinara than I could buy, and when you make it every week it is dead easy.
Spice
StewardshipPeaceIntergityCommunityEquality
I had the ESL students over for BBQ ribs.
We had a sweet batch, a spicy batch, macaroni & cheese, boiled cabbage, and cheesy garlic bread. Dessert was a pastel de chocolate and of course the beverage of choice was cold Coronas.
As usual we had a wonderful time. They would love to do it once a month, but this old woman can't keep up with those half my age! LOL But I sure wish I could.
We had a sweet batch, a spicy batch, macaroni & cheese, boiled cabbage, and cheesy garlic bread. Dessert was a pastel de chocolate and of course the beverage of choice was cold Coronas.
As usual we had a wonderful time. They would love to do it once a month, but this old woman can't keep up with those half my age! LOL But I sure wish I could.
Left overs. Soup - salad, deli meat
Fish (cod), chips (fries), fried asparagus, fried tomato.
Vanilla ice cream with black forest fruits compote.
Vanilla ice cream with black forest fruits compote.
Fish n' chips sounds way more delectable than cod n' fries.
Subduction Zone
Veteran Member
I don't know. I like cod. Fresh cod. Oddly enough i like lye soaked cod too. I never thought that I would. just do not cook it indoors if you can help it.
Don't worry. I have no plans to ever cook any kind of fish.
Subduction Zone
Veteran Member
Oh, sushi. I love that too, though it is rather spendy.Don't worry. I have no plans to ever cook any kind of fish.
Okay...I don't plan on consuming any kind of fish.Oh, sushi. I love that too, though it is rather spendy.
I do make my own vegetarian sushi, usually with cucumber, avocado, and cream cheese.
Subduction Zone
Veteran Member
A vegetable roll is acceptable. Cream cheese is not. And California rolls are NOT SUSHI. oops, did i get a little passionate there?Okay...I don't plan on consuming any kind of fish.
I do make my own vegetarian sushi, usually with cucumber, avocado, and cream cheese.
Cream cheese is added as a protein, because aside from a small amount in the rice, a vegetable roll is devoid of protein.
Subduction Zone
Veteran Member
You could always have a nice bowl of age dashi tofu. Well not quite you would have to alter the broth a bit., but that is doable. The broth traditionally is fish based but that is just for flavor. It has almost not protein, that comes from the tofu. You could probably have a broth made with some fermented kelp as a flavoring agent.
Last edited:
